Analysis of Apple Flavours: The Use of Volatile Organic Compounds to Address Cultivar Differences and the Correlation between Consumer Appreciation and Aroma Profiling
Table 2
Means of percentage relative abundance with standard error and significant differences () of top 15 volatile compounds detected in the headspace of apple cultivars. Values expressed as percentage of the total volatiles detected per sample.
VOCs
Cultivar
Gala
Granny smith
Rubens
Smitten
C3
4.9 ± 0.5a
89.4 ± 4.4b
7.1 ± 0.5a
20.5 ± 1.3a
C4
0.04 ± 0.00a
ndb
0.08 ± 0.0a
ndb
C6
22.2 ± 1.3a
ndb
10.0 ± 2.8c
32.0 ± 6.2d
C18
12.4 ± 4.0a
ndb
11.2 ± 6.0a
6.9 ± 1.5a
C20
32.2 ± 1.4a
3.9 ± 2b
18.0 ± 0.7c
19.1 ± 2.1c
C22
2.6 ± 0.1a
ndb
2.4 ± 0.5a
2.5 ± 0.3a
C31
0.7 ± 0.1a
ndb
4.1 ± 0.9c
007.1 ± 0.00b
C32
2.0 ± 0.25a
0.1 ± 0.01b
11.1 ± 3.0c
0.3 ± 0.00b
C34
0.2 ± 1.8a
nda
2.4 ± 0.6b
0.06 ± 0.00a
C43
2.9 ± 0.3a
ndb
0.1 ± 0.0bc
0.4 ± 0.1c
C49
0.03 ± 0.00a
nda
0.6 ± 0.03b
nda
C51
0.2 ± 0.00a
ndb
0.07 ± 0.0c
0.03 ± 0.00c
C52
0.2 ± 0.00a
nda
0.2 ± 0.00a
1.3 ± 0.5b
C53
0.1 ± 0.00a
ndb
ndb
ndb
C60
0.2 ± 0.00a
nda
3.2 ± 0.8b
0.03 ± 0.00a
nd = not detected. Superscript letters in the same row indicate differing levels of significance for each respective cultivar (ANOVA Tukey’s HSD test; ).